A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Ginger Streusel Sour Cream Peach Pie

Author:

Diced fresh peaches nestle in a golden butter crust and are enveloped by a rich, rum-scented sour cream custard; a gingered streusel topping completes this delicious pie. Use your favorite single-crust piecrust recipe, fitted in a 9" pan; we like the one that follows. Feel free to use all butter (rather than a butter-shortening mixture) if you prefer, but using some vegetable shortening helps make a flakier crust that's also a little easier to handle.

Gingered Streusel Topping

Instructions

To make the crust: In a medium-sized mixing bowl, combine the flour, buttermilk powder (if you're using it), salt and baking powder. Using a pastry fork, pastry blender, your fingers or a mixer, cut in the butter and vegetable shortening, leaving some baby pea-sized lumps.

Mix the vinegar with 3 tablespoons of the water. Sprinkle this mixture over the flour and fat.

Squeeze the dough together; if it's not cohesive, add an additional 1 to 2 tablespoons water (just enough to make the dough stick together).

Shape the dough into a flattened disk, wrap it in plastic wrap, and refrigerate it for 30 minutes or longer.

Preheat the oven to 425°F.

Remove the dough from the fridge. If it's been refrigerated longer than 30 minutes, allow it to rest for 10 to 15 minutes, until it's pliable.

Roll out the dough to about 14" in diameter; it'll be about 1/8" thick.

Carefully transfer the dough to a 9" pie pan (a giant spatula works well here), fold the edges under, and crimp. You want to form a high edge to hold the streusel and filling, so do a "stand-up" crimp rather than one you simply flatten with the tines of a fork.

Prick the bottom of the crust with a fork or dough docker, and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape.

Bake the crust for 15 to 18 minutes, until it's lightly browned; this is called "blind baking."

Remove the crust from the oven, and reduce the oven heat to 400°F.

Allow the crust to cool slightly before removing the weights or nested pan. If the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.

To make the peach and custard filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt.

Add the eggs, cream, rum, and vanilla, and whisk together well.

Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches. (This resting time allows the sugar to dissolve.)

Whisk the custard again and pour it into the pre-baked pie shell, then spoon the peaches on top. Some will sink; that's OK, they're supposed to.

Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.

Bake the pie for 20 minutes. Make the topping while the pie bakes.

To make the gingered streusel topping: If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form. To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.

After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.

Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.

Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.

Refrigerate any leftover pie for up to 4 days.

Nutrition Information

Serving Size1/8 of pie, 201g

Servings Per Batch8

Amount Per Serving:

Calories537

Calories from Fat

Total Fat25g

Saturated Fat

Trans Fat

Cholesterol99mg

Sodium188mg

Total Carbohydrate33g

Dietary Fiber2g

Sugars38g

Protein7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Tips from our bakers

Buttermilk powder helps make the crust tender, but if you don't have any, you can omit it.

The butter-rum flavor we sell is an extra-strong professional type; if you use a supermarket-type flavor that seems to be about the strength of vanilla, use 1 teaspoon.

There are many different thickening options available for fruit pies, from flour to cornstarch to Instant ClearJel and more. For an easy guide to thickener substitutions, see our Pie Filling Thickeners Guide.

Recipes + special offers

Measuring Flour

Measuring flour accurately is the key to success with these King Arthur Flour recipes. Choose one of the following methods:

To measure by volume: Fluff the flour in the bag or canister, gently spoon it into a measuring cup, and sweep off any excess. See our video: how to measure flour.

To measure by weight: All recipe ingredients, including flour, are listed in American and metric weights as well as volume. When following a recipe, use the options at the top of the list of ingredients to select how you want measurements to display: